Herb, Sausage, and Cheese Dutch Baby

Recipe By:SpoonForkBacon
“This
savory Dutch baby is perfect for breakfast and brunch. You can use bacon
instead of sausage if you prefer. Serve with a light green salad.”

Ingredients

1/3 cup bulk Italian sausage

3 eggs, at room temperature

2/3 cup whole milk, at room temperature

2/3 cup all-purpose flour

2 tablespoons unsalted butter – melted, cooled, and divided

1/2 teaspoon salt

1 pinch cracked black pepper

1/3 cup shredded white Cheddar cheese

1 teaspoon sliced fresh chives

1/2 teaspoon minced fresh thyme

Directions

Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.

Heat a large skillet
over medium-high heat. Cook and stir sausage in the hot skillet until
browned and crumbly, 5 to 7 minutes; drain and discard grease.

Combine eggs, milk,
flour, 1 tablespoon butter, salt, and pepper in a blender; blend until
batter is smooth and thin, about 2 minutes.

Carefully remove cast
iron skillet from oven using an oven mitt and pour remaining 1
tablespoon butter into the skillet, quickly and carefully swirling to
coat the skillet with butter. Pour batter into the skillet and transfer
to the oven.

Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.

Top Dutch baby with
Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the
oven and bake until cheese is melted, about 1 minute. Slice and serve
Dutch baby immediately.